Caesar dressing
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 61 kcal | 3% |
| Fat | 2.3 g | 3% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 8.9 g | 3% |
| of which sugars | 4.8 g | 5% |
| Fibre | 0.60 g | — |
| Protein | 0.90 g | 2% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Spirit vinegar, Glucose-fructose syrup, Cornflour, Concentrated lemon juice (3%), Pasteurised liquid whole egg, Rapeseed oil, sugar, garlic paste, salt, Parmigiano Reggiano cheese (milk) (1%), Pasteurised liquid egg yolk, Thickener (xanthan gum), Flavouring, Colour (titanium dioxide), Preservative (potassium sorbate), Black pepper, Parsley.
- E171Titanium dioxideColour
- E202Potassium sorbatePreservative
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
46% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Salad dressings”: 2.63 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.